1cup(225 g or 8 oz package) cream cheese, room temperature
¼cup(57 g) unsalted butter, room temperature
1cup(120 g) confectioners’ sugar, sifted
¼cup(28 g) freeze dried strawberry powder
½teaspoonpure vanilla extract
Pinchkosher salt
Strawberry halves, for garnish
Instructions
Strawberry Cupcakes
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium mixing bowl, whisk together the flour, strawberry powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar for 3 minutes. Add the eggs, one at a time, mixing after each addition. Add the vanilla and mix again.
Add half of the dry ingredients to the wet ingredients and mix until mostly combined. Add the buttermilk and mix again until combined, then add the remaining dry ingredients, being sure not to overmix. Fold in the fresh strawberries.
Fill the cupcake liners about ¾ of the way, then bake for 18-22 minutes, until a toothpick inserted comes out clean.
Remove cupcakes from pan and place them on a cooling rack to cool completely before frosting, about 30 minutes.
Cream Cheese Frosting
In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese and butter on high speed for two minutes. Reduce the speed to low and slowly add the confectioner’s sugar and strawberry powder until it is incorporated. Scrape down the sides and bottom of the bowl and add the vanilla extract. Mix on medium speed until incorporated (about 10 seconds, avoid over mixing).
Transfer to a frosting bag fitted with a frosting tip (I used Wilton tip 1A). Frost the cupcakes, garnish with halved strawberries, and serve.
Notes
Freeze-dried strawberries may be found at many grocery stores including Whole Foods and Trader Joe's. Pulse them in a food processor to make powder. You can also buy freeze-dried strawberry powder online.Store strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.